Apricot Chutney
From Phyllo-Wrapped Brie w/Apricot & Rosemary Chutney
{(rater>id=100|name=Apricot Chutney|type=rate|headline=off)}
Preheat: ° | Yield: servings | |
Prep: 0:15 | Wait: 3:00 | Cook: 0:35 |
Ingredients
- 12 ounces dried apricots, chopped
- 1 large red onion, chopped
- 1 cup water
- 2/3 cup cider vinegar
- 2/3 cup (packed) golden brown sugar
- 3 ounces dried tart cherries (3/4 cup)
- 1 1/2 tablespoons chopped fresh rosemary
- 3 large garlic cloves, finely chopped
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup blanched slivered almonds, toasted
Directions
- Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
- Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
Notes
You could leave a comment if you were logged in.